Posted: 5/28/2009 2:13:51 PM EDT
I just made some homemade meatballs, but I didn't use any seasoning.   They were good, but tasted about the same as a hamburger or a bland meatloaf. What kind of seasoning do you guys add to your meatball mixture to make em taste better?
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Quoted:
I just made some homemade meatballs, but I didn't use any seasoning. They were good, but tasted about the same as a hamburger. What kind of seasoning do you guys add to your meatball mixture to make em taste better?Basil , oregano , little egg and breadcrumbs , salt, pepper, fennel , garlic. and my grandmother is Sicilian |
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Diced onions, some garlic, and Italian seasoning seem to do the trick. Letting them stew in the spaghetti sauce for a while will help the flavor too. Edit: My grandma is not Italian...may want to listen to AGNST...  fennel is the secret ingredient .... ooops, I am gonna get "wacked" now (oh yeah I am a north Jersey Italian too) |
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Quoted: Quoted: I just made some homemade meatballs, but I didn't use any seasoning. They were good, but tasted about the same as a hamburger. What kind of seasoning do you guys add to your meatball mixture to make em taste better?Basil , oregano , little egg and breadcrumbs , salt, pepper, fennel , garlic. and my grandmother is Sicilian That's how I make them. Got to grind your own meat too - a mix of pork, beef and veal. |
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My wife's recipe:
1 lb. lean ground beef 1 egg 1/2 - 3/4 cup of Italian-seasoned bread crumbs 2 chopped cloves of garlic (more if you really like garlic) Chopped fresh or dried oregano, basil, and parsley (as much or little as you like) 1/4 cup shredded or grated parmesan Salt and pepper to taste Mix it all together with hands. Form into balls a little larger than a golf ball. Bake at 375 F for about 20 to 25 minutes. |
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Basil, fennel, oregano, garlic, pieces of italian bread (not bread crumbs), raisins, and pine nuts. These meatballs are fried in olive oil and most of the time i do not put them in gravy––keeps the outside a little crunchy. Yep, I'm Italian. Raisins? Pine nuts?  How'd you get started making em like that?
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Use half ground beef and half ground pork. Nothing too lean, fat=flavor. I put minced garlic, minced onion, oregano, basil, kosher salt, parmesan cheese, cracked red pepper, and a few eggs in mine. Use fresh herbs, no dried shit. There is no wrong way, everyone has their own "secret" recipe. |
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Quoted:
Quoted:
Basil, fennel, oregano, garlic, pieces of italian bread (not bread crumbs), raisins, and pine nuts. These meatballs are fried in olive oil and most of the time i do not put them in gravy––keeps the outside a little crunchy. Yep, I'm Italian. Raisins? Pine nuts? How'd you get started making em like that?Naples Northern Italy heathens 
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Quoted:
Use half ground beef and half ground pork. Nothing too lean, fat=flavor. I put minced garlic, minced onion, oregano, basil, kosher salt, parmesan cheese, cracked red pepper, and a few eggs in mine. Use fresh herbs, no dried shit. There is no wrong way, everyone has their own "secret" recipe. Yeah, there's no wrong way. I just wanted to get some ideas for different ways to make em. The guy who suggested raisins and pine nuts sorta blew my mind. Wasn't expecting anyone to put those in meatballs.
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Quoted:
Basil, fennel, oregano, garlic, pieces of italian bread (not bread crumbs), raisins, and pine nuts. These meatballs are fried in olive oil and most of the time i do not put them in gravy––keeps the outside a little crunchy. Yep, I'm Italian. raisins and pignoli nuts are good ina brasciole, no likey in meatbALLS |
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The Best Meatball Recipe
Can be prepared in 45 minutes or less. Ingredients 1 pound combined beef, veal, pork (must be fresh) 3 large eggs 1 cup grated Romano Locatelli Cheese 1 cup bread crumb 1 clove garlic - minced 1 teaspoon salt Preparation (All mixing is done be hand) In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20 meatballs per pound. IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray. Bake for 12 minutes on one side then 10 minutes for the other. |